Red Beans And Rice Recipe

Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do. —Kim Severson

Louisiana Style Red Beans and Rice with Sausage

Classic Louisiana style red beans and rice are a naturally budget friendly meal that will give you leftovers for days! Freezer friendly!

Prep: 15min

Total: 615min

Yield: 6

Serving Size: 1.5 cups

Nutrition Facts: servingSize 1.5 cups, calories 715 kcal, Carbohydrate 89 g, Protein 34 g, Fat 25 g, Sodium 1799 mg, Fiber 14 g

Ingredients:

• 1 lb. dry red beans ($1.49)
• 2 Tbsp cooking oil ($0.08)
• 14 oz. Andouille sausage ($3.79)
• 1 yellow onion ($0.32)
• 1 green bell pepper ($0.69)
• 3 ribs celery ($0.46)
• 4 cloves garlic ($0.32)
• 2 tsp smoked paprika ($0.20)
• 1 tsp dried oregano ($0.10)
• 1 tsp dried thyme ($0.10)
• 1/2 tsp garlic powder ($0.05)
• 1/2 tsp onion powder ($0.05)
• 1/4 tsp cayenne pepper ($0.03)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 2 bay leaves ($0.60)
• 6 cups water ($0.00)
• 1/4 cup chopped parsley ($0.20)
• 1 Tbsp salt, or to taste ($0.10)
• 1.5 cups long grain white rice (uncooked) ($0.93)
• 3 green onions ($0.22)

Instruction:

1. The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
2. When you’re ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.
3. While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
4. After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. Sauté the vegetables over medium heat until the onions are soft, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
5. Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.
6. Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.
7. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
8. After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
9. While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
10. Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).
11. Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.

New Orleans Style Red Beans and Rice

These creamy New Orleans style red beans and rice are almost effortless thanks to your crockpot!

Prep: 20min

Total: 28min

Yield: 6

Ingredients:

• 1 pound dried small red beans rinsed and sorted
• 1 sweet onion diced
• 4 ribs celery chopped
• 7 oz. smoked boneless pork chops diced into ½-inch cubes
• 12 ounces andouille sausage cut in half lengthwise and sliced into ½” thick slices, I use chicken sausage
• 1 tsp. kosher salt plus more to taste
• 1/2 tsp. cayenne pepper
• 1/2 tsp. dried thyme
• 2 bay leaves
• 6 cloves garlic minced or crushed
• 4 c. cooked rice

Instruction:

1. Rinse and sort beans. Soak in water overnight. (Place beans in a large pot, and cover with at least two inches of water.)
2. The next morning, drain the soaked beans. Rinse the beans, and rinse the pot they were soaked in. Now, put the rinsed beans back in that same pot, and cover with 1-2 inches of water.
3. Bring pot of beans to a full boil. Continue boiling for at least 10 or up to 30 minutes. (Meanwhile, chop the rest of the ingredients.)
4. After boiling, drain beans one last time.
5. Place pre-boiled beans and all other ingredients except cooked rice in the slow cooker.
6. Add about 7 cups of water, enough to cover contents with about an inch of water. Stir, cover, and cook on high 6 hours or low 8 hours.
7. About an hour before serving, use a potato masher to mash at least half of the beans, stir, and cook on high an hour longer. (This step is what gives the creamy texture.)
8. Before serving, taste beans and add additional salt and cayenne to taste. Remove bay leaves, and ladle beans into bowls over cooked rice.

New Orleans Red Beans and Rice Recipe

This recipe is the epitome of southern comfort food! Our version of this classic Louisiana Creole dish is made with the “holy trinity”, andouille sausage, and smoked ham hocks. This recipe is written for a slow cooker and the post includes instructions for stovetop and Instant Pot.

Prep: 30min

Total: 5h30min

Yield: 6

Ingredients:

• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 1 pounds smoked ham hock
• 1 pound dry red kidney beans, soaking is optional
• 4 cups of water
• 1 tablespoon roasted chicken base (alternatively, you can use 4 chicken bouillon cubes)
• 1 tablespoon kosher salt, or to taste
• 1/2 tablespoon granulated garlic, or to taste
• 2 teaspoons Creole seasoning
• 1/2 cup (8 tablespoons) unsalted butter, divided
• 3 cups cooked rice, for serving
• 6 andouille sausages, cooked, for serving (optional)

Instruction:

1. Melt 2 tablespoons butter in a medium skillet. Add onion, green bell pepper, and celery, and sauté vegetables in butter for 3 to 5 minutes or until soft.
2. Spray the inside of the slow cooker with non-stick cooking spray or grease with neutral cooking oil. Add ham hocks, red beans, onion, bell pepper, celery, and water to the pot.
3. Stir in roasted chicken base (or bouillon cubes, if using), salt, granulated garlic, and Creole seasoning.
4. Cover slow cooker with lid and Slow Cook on High for 3 1/2 to 4 hours, until beans are soft and creamy.
5. Carefully remove the lid and stir in the remaining 6 tablespoons of butter in the pot.
6. Continue cooking with the lid off on High for 30 minutes to 1 hour, until desired consistency is reached
7. Ladle red beans over rice and serve with andouille sausage.

Red Beans and Rice

A Monday night staple in New Orleans, this iconic and easy one-pot dish has deep roots in the city’s history. Much before the time of washing machines, New Orleanians dedicated their Mondays to laundry — a day-long affair that left little time to prepare any meals. So they combined rice and kidney beans with aromatics, spices and ham bone leftover from Sunday supper in one big pot and let it simmer until it was time to eat. This streamlined version of the dish leaves out the ham, but has the rice cooking in chicken stock for extra flavor. The rice and beans get cooked separately to ensure that the grains don’t overcook and hold their shape. Although there’s some debate on the lineage of this dish (some trace it back to enslaved West African people, other’s credit Haitian refugees fleeing the revolution), everyone can agree that red beans and rice is synonymous with the very essence of New Orleans.

Prep: 0 10min0

Total: 0 30min0

Yield: 8 servings

Nutrition Facts: Sugar 3 grams, Protein 11 grams, Fiber 9.5 grams, Carbohydrate 43 grams, Sodium 315 milligrams, Cholesterol 4 milligrams, Saturated Fat 1 grams, Fat 4 grams, calories 247

Ingredients:

• 1 tablespoon olive oil
• 2 large cloves garlic, lightly crushed with the side of a knife blade and minced
• 1 large red onion, diced
• 1 stalk celery, diced
• 1 green bell pepper, stem and seeds removed and small diced
• 2 (1-pound) cans red kidney beans
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon hot sauce
• 2 1/2 cups chicken stock
• 1 cup white rice
• 1 tablespoon butter
• 1 tablespoon minced fresh cilantro leaves

Instruction:

1. Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
2. Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
3. Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

Make the Perfect Red Beans and Rice

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